Permaculture has emerged as a transformative approach to sustainable agriculture, aiming to harmonize human activity with the natural world. At its core, permaculture is about creating food systems that mimic the resilience and diversity of natural ecosystems, while optimizing resource use and minimizing waste.

One of the fundamental principles of permaculture is observation: practitioners closely study natural ecosystems to understand the relationships and interactions between different elements, such as plants, animals, soil, water, and climate.

Diversity is another key aspect of permaculture. By incorporating a wide variety of plants, animals, and microorganisms, permaculture gardens and farms can create symbiotic relationships that support and reinforce each other.

Permaculture also emphasizes the importance of self-sufficiency and closed-loop systems.

Rather than relying heavily on external inputs, permaculturists seek to recycle and regenerate resources within the system.

Permaculture is not only about the physical design of food systems but also encompasses social and ethical considerations. It emphasizes the importance of sharing knowledge and fostering a sense of community resilience.

In conclusion, by embracing permaculture, we can move towards a future where humanity coexists in harmony with the natural world, nurturing the Earth and securing a sustainable food supply for generations to come.

As urban populations continue to grow, the concept of urban farming is gaining momentum as a promising solution to various challenges, including food security, environmental sustainability, and community well-being. Urban farming involves cultivating and producing food within cities, transforming underutilized spaces into productive agricultural zones.

One of the primary advantages of urban farming is improved food security. By bringing food production closer to consumers, urban farming reduces the reliance on long-distance transportation and mitigates the risks associated with disruptions in the global food supply chain.

Environmental sustainability is another critical aspect of urban farming. By converting vacant lots, rooftops, or vertical spaces into urban gardens, this practice contributes to greening the urban landscape and mitigating the heat island effect.

Urban farming also fosters community engagement and social cohesion. It provides opportunities for individuals to reconnect with nature, learn about food production, and engage in meaningful activities that promote physical and mental well-being

Moreover, urban farming has economic benefits. It can create job opportunities, particularly in economically disadvantaged areas, and support local economies.

However, urban farming does face challenges. Limited space, access to land, and potential issues related to soil quality and contamination require innovative solutions.

In conclusion, urban farming represents a transformative approach to sustainable food production in cities.

Food waste reduction has become an increasingly critical issue as we strive for a more sustainable and efficient food system. Shockingly, around one-third of all food produced for human consumption is wasted each year, leading to significant environmental, social, and economic repercussions. To address this challenge, various strategies are being explored to reduce food waste throughout the supply chain.

Innovative technologies play a pivotal role in minimizing food waste: smart sensors and data analytics provide real-time monitoring of food quality, storage conditions, and expiration dates, enabling timely interventions and optimized inventory management, reducing the likelihood of spoilage and waste.

Additionally, advanced tracking systems facilitate better traceability, ensuring that food products reach their destinations efficiently and are utilized before expiration.

To effectively reduce food waste, collaboration and coordination across the entire supply chain are essential. Cooperation between producers, retailers, and consumers can lead to improved communication and planning, reducing overproduction and excess inventory. Donations of surplus food to food banks and charitable organizations can help address food insecurity while minimizing waste.ç

Food waste reduction requires a comprehensive approach that incorporates innovative technologies, awareness campaigns, and sustainable packaging solutions. By implementing these strategies, we can minimize waste, conserve resources, and mitigate the environmental impact associated with food production and disposal. With collective effort and a commitment to change, we can create a more sustainable food system that ensures food security, reduces environmental harm, and promotes a more equitable society.

We all require food for general well-being. Diets originating from inefficient food systems are now a key risk factor in the worldwide illness burden.

The global food system is already putting pressure on ecosystems that are critical to our food supply and diet.

Food production is the largest generator of greenhouse gases in our environment, as well as the largest user of water resources.

However, by 2050, the global population is predicted to reach a record, raising food consumption, and putting unprecedented strains on the environment, natural resources, and ecosystems.

This debate is about promoting individual and public health, protecting the environment, ensuring economic well-being, minimizing animal suffering, providing equitable access to farmland, respecting individual freedoms and cultural traditions, fostering collective control over food and agricultural policy, and engaging an active citizenry in food social movements.

This highlights the importance of paying close attention to the ethics of the existing of the global food system and recommendations to reform it.

Several nutrient-rich foods are either too expensive or inaccessible in food shortages. While both consumers and physicians have time constraints, some researchers believes physicians may play a significant role in promoting healthy meals, by suggesting that these professionals should become advocates for making nutritious foods more accessible and affordable.

The stakes are too high to disregard the global food system’s impact on the environment. Governments, the United Nations, NGOs, civil society organizations, the food and beverage industry, and health professionals all play a part and are accountable for ensuring that our global population’s nutrition and health needs are satisfied through food systems.

Ultimately, it is important to emphasize the ethical challenges of food systems in population health and how health care and health practitioners can play crucial roles.

Recently, worldwide scientific organisations and institutions of several European governments have rekindled their interest in sustainable diets that have no negative environmental impact and support current and future generations access to food, nutrition, and a healthy lifestyle are considered sustainable.

Sustainable meals are safe, nutritious, and healthful while maximizing natural and human resources. They are also respectful of and protective of biodiversity and ecosystems, accessible to all people, economically equitable, and affordable.

Recent studies offer recommendations for what steps should be taken to enhance sustainable food systems. All environmental evaluations concur that more plant-based diet promotion is necessary.

The Mediterranean Diet is a good example of a sustainable eating plan. In addition to the strongest scientific support for its health, it also has favourable

effects on the economy and society.

Numerous studies have found that the Mediterranean diet model has a reduced environmental impact and can be linked to significant health and nutritional benefits.

What is a mediterranean diet, then?

This diet is high in extra virgin olive oil, vegetables, fruits, nuts, seeds, potatoes, whole grains, herbs, spices, fish, and seafood. It is low in red wine, poultry, eggs, cheese, yogurt, and dairy products.

In this line, certain goods like red meat, beverages with added sugars, processed meat, refined grains, other highly processed foods, beers, and alcoholic beverages should be avoided.

Additionally, it is regarded as a sustainable eating paradigm that values the environment and supports biodiversity and regional cultural traditions.

To top up, by doing this, traditional knowledge of cuisine and culture is preserved.

It is no secret that the food sector is one of the most damaging to planet Earth due to the use of resources in a non-sustainable way,

for the most part. However, societies’ view of this phenomenon is changing, as a result of the change in fundamental values.

These values are based on a more humane care for the animals, opposition to waste (be it food, energy or even water), sustainability, care for healthy diets and concern for the ecological footprint (and environment).

Consequently, and according to some studies done on the subject, it is believed that information on ethically relevant factors for food production can affect consumers’ expectations and their experience with food.

According to a UK study, there is a trend towards increased consumption of products that are positively labelled, meaning that products described as ethical are more likely to receive attention from consumers, sintomasdelsida.org while products that are negatively labelled (in terms of lack of concern for the environment and production) are less likely to receive the same attention.

Because consumer choice has been identified as a determinant component in food systems and environmental sustainability, some authors propose that the halo effect of ethical information can be used to drive market change toward more ecologically sustainable agricultural practices. So, companies and restaurants can utilize this knowledge to their advantage and convey their ethical products as a marketing tactic.

As a result, there is a probability that they may improve their sales and build a name for themselves in this industry, serving as an example and good practice.

We are excited and happy to announce that the VET LOVES FOOD project has joined the Portuguese movement against food waste Unidos Contra o Desperdicio. Thanks to our partner, MENTORTEC, we have join this amazing initiative!

Unidos Contra o Desperdicio| A Civic Movement to End Food Waste is  a Portuguese civic and national movement born in the aftermath of the day on which the International Food Loss and Waste Awareness Day was marked for the first time, which unites society in an active and positive fight against food waste, reinforcing the importance of each of us in this fight and of which CNCDA is one of the founding members.

This Movement, which has the High Patronage of the President of the Portuguese Republic and the institutional support of the UN Secretary-General, has as founding members the Hotel, Restaurant and Similar Association of Portugal (AHRESP), the Portuguese Association of Distribution Companies (APED), the Portuguese Logistics Association (APLOG), the Lisbon City Council within the scope of the Lisbon European Green Capital 2020 (CML), the Confederation of Farmers of Portugal (CAP), the Business Confederation of Portugal (CIP), the National Commission for Combating Food Waste (CNCDA), Dariacordar/Zero Waste, the Portuguese Federation of Food Banks (FPBA) and Refood 4 Good.

The main objectives of the Movement are to contribute to facilitating the utilisation of surpluses, making the fight against food waste habitual. Encouraging and facilitating the donation of leftovers, as well as promoting responsible consumption are other objectives of this movement.

Know more about the movement: https://www.unidoscontraodesperdicio.pt/

The VET LOVES FOOD consortium is always happy to generate synergies with such conscious players in the fight against food waste. We want to congratulate the great job of Unidos Contra o Desperdicio for a more sustainable planet.

Every step is important in the fight against food waste. Don’t hesitate and be part of the change! Sign our Manifesto: https://vetlovesfood.eu/manifesto/

Today, the 30th of May, we held the webinar to present the first result of the VET LOVES FOOD project to our community: a Green Skills VET Curriculum in Agri-Food.

Lucrezia Palladini, as coordinating manager of the Project (CECE) opened the floor by introducing the main features of the VET LOVES FOOD Project to the attendees.

Afterward, Francesca Danda, from ENAIP Veneto, a partner from the VET LOVES FOOD Project, proceeded to present the Green Skills Curriculum in the Agri-food sector. She shared how this Curriculum can lead to improving current VET paths by introducing new sustainable procedures and practices in the HORECA sector.

Moreover, we counted on the presence of our Thai-associated partner, Benjamin Lephilibert, CEO of LightBlue Consulting, presenting their sustainable practices to prevent, measure, and raise awareness on the problem of food waste, oriented to the HORECA and the educational sector.

The VET LOVES FOOD consortium wants to thank the 34 attendees for joining us!

For those who could not attend the webinar, or for those who want to re-watch the webinar, the recording of the event will be available soon on our website.

Stay tuned to our social media! We will share the news on the webinar there!

We remind all the attendees that our Curriculum is available in the four languages of the Project (Spanish, Portuguese, Italian, and English) in the section media of the VET LOVES FOOD website.

Don’t forget to join our community and be part of the Change!

Last 31^st of March, CEPROF offered an Educational Dinner in the frame of the VET LOVES FOOD Project, aimed at raising awareness against food waste through innovation in VET.

During such a lovely event, which took place in CEPROF’s facilities, the following menu was cooked and served by the students:

Couvert:

– Lupin humus with potato peel chips and naan bread

– Seasonal vegetables patanisca

Starters:

Green pea cream soup with crispy bacon

Main course:

Chickpea burger with broccoli and spices sauce (the sauce is made out of the broccoli boiling water) roasted potato (with peel) and seasonal vegetables (pumpkin, broccoli and broad beans)

Dessert:

Bread pudding (can be made with bread leftovers) with orange cream (seasonal fruit).

During the event, attended by more than 40 people, the VET LOVES FOOD Project, was presented, along with its recently created Manifesto.

Here we leave you a great video of the preparation of the menu for the dinner! Don’t miss it!

We want to thank CEPROF, in the name of the whole consortium, for their excellent work raising awareness on food waste prevention and presenting the VET LOVES FOOD objectives, for a greener and more sustainable world!

Do you want to know more about the VET LOVES FOOD path? Visit our website and subscribe our Manifesto! Take the leap and be part of the change!

Stay tuned for more news about the VET LOVES FOOD Project!

In this short article we will introduce the main hierarchy to prevent food waste and the different options you can use before food disposal, ordered from the most preferable option to the least preferable option.

1. PREVENTION

• Avoid surplus food generation throughout food production and consumption.
• Prevent food waste generation throughout the food supply chain.

2. RE-USE (human consumption)

• Re-use surplus food for human consumption through redistribution networks and food banks while respecting safety and hygiene norms.

3. RE-USE (animal feed)

• Feed use of certain food no longer intended for human consumption following European Commission guidelines.

4. REUSE (by-products) / RECYCLE (food waste)

• Revalorise by-products from food processing and food waste into added-value products by processes that keep the high value of the molecule bonds of the material.

5. RECYCLE (nutrients recovery)

• Recovery of substances contained in food waste for low added-value uses such as composting, digestate from anaerobic digestion, among others.

6. RECOVERY (energy)

• Incineration of food waste with energy recovery.

7. DISPOSAL

• Waste incinerated without energy recovery.
• Waste sent to landfill.
• Waste ingredient/product for sewage disposal.

Learn more about this: https://food.ec.europa.eu/safety/food-waste/eu-actions-against-food-waste/food-waste-measurement_en